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Industry's approaches to reduce acrylamide formation in French fries

(2011) NEW FOOD. 14(3). p.43-47
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MLA
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, and Bruno De Meulenaer. “Industry’s Approaches to Reduce Acrylamide Formation in French Fries.” NEW FOOD 2011 : 43–47. Print.
APA
Catarino Medeiros Vinci, R., Mestdagh, F., & De Meulenaer, B. (2011). Industry’s approaches to reduce acrylamide formation in French fries. NEW FOOD.
Chicago author-date
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, and Bruno De Meulenaer. 2011. “Industry’s Approaches to Reduce Acrylamide Formation in French Fries.” New Food.
Chicago author-date (all authors)
Catarino Medeiros Vinci, Raquel, Frédéric Mestdagh, and Bruno De Meulenaer. 2011. “Industry’s Approaches to Reduce Acrylamide Formation in French Fries.” New Food.
Vancouver
1.
Catarino Medeiros Vinci R, Mestdagh F, De Meulenaer B. Industry’s approaches to reduce acrylamide formation in French fries. NEW FOOD. 2011. p. 43–7.
IEEE
[1]
R. Catarino Medeiros Vinci, F. Mestdagh, and B. De Meulenaer, “Industry’s approaches to reduce acrylamide formation in French fries,” NEW FOOD, vol. 14, no. 3. pp. 43–47, 2011.
@misc{1860556,
  author       = {Catarino Medeiros Vinci, Raquel and Mestdagh, Frédéric and De Meulenaer, Bruno},
  issn         = {1461-4642},
  language     = {eng},
  number       = {3},
  pages        = {43--47},
  series       = {NEW FOOD},
  title        = {Industry's approaches to reduce acrylamide formation in French fries},
  volume       = {14},
  year         = {2011},
}